Yankee Banana Bread is one of my favorite recipes to pull out when I’ve got overripe bananas sitting on the counter. This lovely loaf has been a staple in my kitchen for years, and I just know you’ll love it as much as my family does.
What makes this bread so special is the addition of cornmeal mixed right into the batter — it gives such a wonderful texture that’s different from ordinary banana bread. The buttermilk keeps everything moist and tender, and when you combine that with ripe bananas, well, you’ve got pure comfort in every bite.
I love baking this on a lazy afternoon and sharing warm slices with neighbors or bringing it to church gatherings — it always disappears so fast! My grandchildren have grown up with the smell of this bread baking, and now they ask for it by name whenever they visit.
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Yankee Banana Bread
Ingredients
- 2 cup All-Purpose Flour
- 1 cup Cornmeal
- 1 teaspoon Baking Soda
- 0.75 teaspoon Salt
- 1 cup Bananas
- 1 cup Buttermilk
- 0.75 cup Molasses
- 0.75 cup Dates
Instructions
- Preheat oven to 350F and lightly grease/flour three one-pound cans.
- Mix dry ingredients together; stir in remaining ingredients.
- Turn into prepared pans and bake 45 minutes or until loaves test done.
- Cool 10 minutes; turn out of cans and serve warm with butter.
